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Rice and Chesnuts

Name: Rice and Chesnuts
Yield: 5 servings
Ingredients: one pound of chesnuts; one pound of rice; three pints of broth; two ounces of grated cheese; one ounce of butter; salt to taste; pepper to taste; a little grated nutmeg

From Practical household cookery, 1891

Serves 5

Can be altered by cooking rice with milk and adding cream.

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

481Calories

17 gProtein

84 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories481 kcal

Protein17 g

Carbohydrates84 g

Fiber1.2 g

Sugars4.6 g

Total Fat12 g

Saturated Fat2.8 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol32 mg

Sodium610 mg

Potassium424 mg

Calcium135 mg

Iron4.6 mg

Magnesium38 mg

Phosphorus254 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A29 mcg

Vitamin E0.2 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.3 mg

Folate224 mcg

Choline33 mg

Caffeine0 mg

Water276 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 33. The excerpt below is the record exactly as published.

RICE AND CHESNUTS. Peel and boil one pound of chesnuts as in No. 51. Meantime boil one pound of rice in three pints of broth. When the chesnuts are cooked, strain and mix them well with the rice, salt and pepper to taste, add two ounces of grated cheese and one ounce of butter divided into four or five pieces, and spread on the rice, cover the stewpan for a few minutes, then sprinkle with a little grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.